Is this a chef cooking? It's like juggling.

The red clay jar was heated around the flame for a while. Shi Buyu held the long handle holder in one hand, picked up a long tongs in the other, and pushed the lid of the red clay jar away. "Buer, take the soup!"

Xiong Buer quickly approached the stove with an iron pot. Shi Buyu held the support and swayed heavily. The red clay jar suddenly jumped up from the iron pot and turned slightly in the air. Suddenly, a stream of broth mixed with thick rice soup was poured out from the mouth of the can and fell into the pot.

"Add two spoons of salt and stir-fried green onion and ginger, three spoons of warm water, seal the pot and stew it with a stew! High heat!"

Shi Buyu quickly ordered, and quickly stretched out his left hand, knocked it on the side of the red clay pot with tongs, straightened it and covered the can, and sent it into the fire again to burst the fire to collect the juice.

The chefs watching were stunned. They cooked rice, so why did they even bring rice soup out in the middle?

In addition to the last step of cooking, you can open the lid of the pot by simmering it. It is a taboo to open the lid in advance. Could Senior Shi not understand this principle?

"Old Zhou, do you understand?"

Huai Liangren frowned slightly and said, "Why didn't I understand? If this is the old fire porridge made in Cantonese cuisine, the lid of the pot will be scolded to death by the master!"

"What you are talking about is cooking porridge, which is cooking, and it is not the usual cooking, so how can you speak the same way?"

Zhou Dong shook his head and said, "You genius chef don't have much chance to cook in person, right?"

Especially after going to France and China, the Russians didn’t eat rice, so you wouldn’t have the chance.

Master Yan is a monk disciple and is famous for his monk vegetarian food. I believe he will have other experiences. Is he Master Yan?"

Now Zhou Dong is not the intern who just left school. If everything is good, it will inevitably make old friends like Huai Liangren feel grudges.

Therefore, there is no need to say something that can be said by others. If it were Zhou Dong, the former one, probably wouldn't have had such a lot of thoughts. Before he knew it, his condition had improved greatly.

Yan Yi laughed and said, "Old Huai only doesn't understand if he cooks less,

In fact, the reason is very simple. In the early stage, the soup should be cooked on a high heat, otherwise it will become a pot of paste because the soup is thicker than water. If you use a high heat, you must ensure the amount of soup!

This amount is actually a lot more for cooking rice. If you don’t open the lid and pour out some, this can of rice may not be cooked, and it will only turn into a can of porridge.”

"So that's it?"

Huai Liangren suddenly realized, stared at Shi Buyu for a while and asked, "Senior Shi has poured out the excess broth, why didn't he change it to a low heat? If he continues to cook on high heat, isn't he afraid that he will really cook it?"

"Lao Huai, people use red clay pots, but they are not the world-famous stainless steel pots you use in the Champs Elysees restaurant."

Zhou Dong smiled and said, "Where is the later stage of cooking with this kind of clay pot?

It is necessary to burn the jar thoroughly during this period, and then take advantage of the slow heat dissipation of the tank, and directly rely on the residual heat to complete the final simmering process.

However, this method seems simple, but it is actually more difficult. It requires extremely meticulous control of firepower and cans. I actually suspect that Senior Shi often cooks rice in red clay pots."

"Your suspicion should be very close to the facts. Cooking rice in clay jars is very consistent with the identity of a beggar?"

Huai Liangren couldn't help laughing.

"No matter how much you joke, this senior Shi is really amazing.

Halfway through, I poured out some rice and fat, and added water to change it to this base soup of pearl jade white jade soup. There is a saying in the kitchen, called 'original soup to raw food', but he unexpectedly quoted it here! It's really everyone's style."

The so-called raw soup and raw food are actually often experienced in ordinary people's lives.

For example, when eating dumplings during the Chinese New Year, what kind of sparse food is best to use?

Those who use porridge with dumplings must be laymen, of course, dumpling soup is the best! But this is just the noodle soup, why is the dumpling soup so in line with dumplings? It’s because the former is the original soup for dumplings!

Shi Buyu diluted the broth that had mixed part of the rice and fat and left it with the bottom of the cooking dish, which was in line with this principle. This hand is quite meaningful to "turn into a slight slight". It's not something that everyone is afraid of being hard to imagine. No wonder Zhou Dong admires it so much.

As Zhou Dong said, Shi Buyu held the red clay pot and cooked it hard in the fire for a while, then quickly removed the clay pot from the fire and placed it directly on the ground to complete the final simmering using the residual heat of the tank. You don’t have to worry about whether the heat is insufficient or the rice is burnt. You are so confident in controlling the fire temperature!

At this time, the rice and fat soup with added green onion and ginger had gradually reached the temperature. Shi Buyu was not in a hurry to uncover the lid of the pot and directly took the tofu prepared for him.

After a little cleaning, use a knife to directly cut off the top and bottom layers of the tofu and the bitter skin on both sides. Only use the tenderest and fragrant parts in the middle, then open the lid of the pot, hold the tofu heart with one hand, and hold the knife with the other hand, making it look like a knife-cut noodles in the northwest. Tofu pieces with three centimeters long and two centimeters wide, and the thickness of the middle finger flew into the pot one after another.

His technique is not something that ordinary masters who make cut noodles can possess. The tofu seems to fly into the pot, but each piece is the same size, not less than a millimeter away. After it is put into the pot, it is directly pasted on the edge of the pot, just half a millimeter higher than the soup noodles.

When the tofu gradually became heated and was steamed off the wall of the pot and slid into the soup, a thin golden shell formed on the bottom.

This is not made from ordinary oil, but the soup oil left on the pot wall by rolling the broth. The soup oil has both the deliciousness of the broth and the mellow flavor. Using them, the shell produced is simply the supreme delicacy!

"It's just a thousand get out"

When the first slice of tofu was put into the pot, Zhou Dong felt his eyelids twitch!

As the saying goes, "A thousand-rolled tofu, thousands of rolling fish." This means that before boiling tofu, the soup should be boiled thousands of times, and before boiling the fish, it is not really necessary to boil the tofu in the soup pot.

What a character, Shi Buyu? Although Xiong Buer was responsible for the broth just now, he could use both things in mind. While serving the can of rice, he secretly calculated the heat and time of Xiong Buer. When the first piece of tofu was put into the pot, the broth in the pot happened to roll about a thousand times!

And when he cut a piece of tofu heart and put the last slice of tofu into the pot, the number of rolling stock in the pot did not exceed 1,050 times, just so quickly!

The numbers after the decimal point can be ignored, this is truly a thousand rolls!

At the most appropriate time, Shi Buyu used the most suitable soup base and put the most suitable tofu into the pot. After turning these twelve slices of tofu in the pot, a tempting bean fragrance rose up. At the same time, the can of rice had just reached the heat!
Chapter completed!